We are nearing the end of our time in Buenos Aires, which makes me kind of sad, we have seen and done so much cool stuff here, but I am excited for the next leg of our trip, skiing in Bariloche! Because we are leaving soon, we are trying to use up some of the foods we have acquired here. I cooked some garbanzo beans to turn into crispy garbanzo bean snacks and made a double batch of stovetop granola yesterday to get us through Bariloche (we are couch surfing there so who knows what that cooking situation will be like! I want to have a few things with us, just in case). I had been standing over the hot plate all day and did not feel like cooking dinner. This recipe was borne of my lack of desire to cook and the need to use up the veggies in the fridge, but it was surprisingly good. Light and fresh tasting, it was a nice change from the heavy winter foods we have been chowing down on lately. The marinated vegetables and chickpeas alone make a zesty, crunchy, slightly tart salad. They really do not need much else, but I had a baguette that was perilously close to going stale and an avocado on my hands that I was desperate to use. The creaminess of the avocado was a nice complement to the tang of the marinated vegetables. The combination came together very easily and made for a light, fresh dinner with plenty of marinated vegetables left over… But only for a few minutes. They were so good we could not stop eating them!!
The avocado was a super creamy addition, but it also provided us with so much more. Avocados are great source of heart healthy fats which help to lower bad cholesterol levels, while raising good cholesterol levels. They have tons of vitamins and minerals that are good for your skin, heart and waistline. Avocados contain protein and healthy fats, which work together to increase satiety (meaning you stay fuller, longer). Not only are they nutritious and delicious on their own but because of their high (healthy) fat content, avocados actually help your body absorb more fat-soluble nutrients from the other fruits and vegetables. Pretty flippin’ cool.
Open Faced Marinated Vegetable Sandwiches
1/2 Onion, peeled and thinly sliced
1 Zucchini, washed
1 Red Chili Pepper, de-seeded and thinly sliced
Juice of 1 lemon
Pinch of salt
1 TBSP Olive Oil
1 cup Chickpeas, cooked
1/2 Avocado
Crusty Bread
“Ribbon” the zucchini using a vegetable peeler to turn it into thin ribbons. Ribbon as much as you can, then thinly slice the rest. Combine the onions, zucchini, pepper, lemon juice, olive oil, salt and chickpeas. Allow everything to marinate at least 20 minutes.
Slice the crusty bread in half lengthwise. Mash the avocado and spread on the bread, top with a handful of marinated veggies and chickpeas and enjoy!
**Notes:
Adding diced avocado to your leftover marinated vegetables (instead of spreading it on bread) makes a creamy counterbalance to this easy salad.
